Dina Begum

Move on up Smoothie Bowl

Preparation info

  • Difficulty

    Easy

  • Serves

    2

Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
Stay Tropical
Boiler House Food Hall

Smoothie bowls make a great breakfast dish that also looks impressive. Thick and filling, this smoothie was created by Jamie at the Stay Tropical stall to provide the kind of kick you might need for a Sunday morning hangover cure and to fuel your day of shopping at Brick Lane. This recipe is jam-packed with nutrients, antioxidants, carbs and a generous dose of chia seeds. It tastes incredible and will make you feel incredible when you think of all that goodness.

Ingredients

  • 1 avocado, peeled and de-stoned
  • 200 g chia seeds
  • 2 handfuls of fresh spinach
  • 1 frozen mango
  • 6 tablespoons natural fat-free yogurt
  • 600 ml almond milk
  • 2 Medjool dates
  • 2 teaspoons cacao powder
  • ¼ teaspoon pink Himalayan sea salt
  • 2 bananas
  • 2 tablespoons agave syrup
  • 10 strawberries
  • handful of raspberries
  • 2 kiwis
  • 4 tablespoons blueberries
  • 4 tablespoons granola

Method

Throw everything except the strawberries, kiwis, blueberries and granola in a blender and blitz until smooth. Hull and slice the strawberries and set aside. Top and tail the kiwis, (peel them if you like) then chop into thick slices.

Once your smoothie is ready pour into two bowls and top with the kiwi and strawberry slices. Sprinkle over the blueberries and granola (here’s when you can make your smoothie bowl Instagram-ready and arrange everything decoratively) and serve.

© 2018 All rights reserved. Published by Kitchen Press.